Stuffed pumpkins with herbs& bread crumbs

 
                 STUFFED PUMPKINS WITH HERBS & BREAD CRUMBS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Pumpkins, miniature (about
                         -4 to 5 inches in diameter)
    2       c            Bread, rye or whole wheat
                         -cubed
      1/2   c            Carrots -- thinly sliced
    1       c            Onion -- diced
      1/2   c            Vegetable broth
      1/2   c            Celery -- diced
    1       t            Oregano -- dried
      1/2   ts           Black pepper -- ground
      1/4   c            Parsley, fresh -- minced
    1       t            Olive oil or apple
                         -juice
 
   Preheat oven to 325 degrees. Cut off pumpkin tops and
   set aside to use as covers. Scoop out seeds and
   membranes; set aside for another use. Set pumpkin
   shells on a large baking sheet.
   
   In a medium bowl, combine remaining ingredients and
   toss well. Pack tightly into pumpkin cavities.Cover
   with tops. Bake 45 minutes, or until pumpkin shells
   are tender. Serve hot. Serves 4.
   
   Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0
   chol; 209 mg sod; 6 g fiber.
   
   Source: Vegetarian Times, October 1993/MM by DEEANNE
  
 
 
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